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- Meat and poultry
- Roast ham
With flavours of apricot, honey and mustard, this is a festive roast ham that's perfect for Christmas dinner.
57 people made this
- 1 (3kg) unsmoked gammon joint, soaked overnight
- 4 tablespoons whole cloves (optional)
- 8 tablespoons apricot jam or compote
- 1 tablespoon honey
- 2 tablespoons English mustard
MethodPrep:10min ›Cook:2hr15min ›Extra time:7hr35min › Ready in:10hr
- Preheat the oven to 170 C / Gas mark 3. Pat the ham dry with kitchen roll.
- Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 2.5cm apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting tin and cover with aluminium foil.
- Bake the ham in the preheated oven for about 2 hours. About 10 minutes before the ham is finished, measure the apricot jam into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey and mustard.
- Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 to 15 minutes before carving and serving.
Reviews & ratingsAverage global rating:(7)
Reviews in English (5)
-29 Dec 2012
I thought this turned out very good. I didn't use the cloves because I was out. I did add about one tbs. of plum sauce.-23 Mar 2008
- 1 (8 pound) fully-cooked, bone-in ham
- ¼ cup whole cloves (Optional)
- ½ cup apricot preserves
- 3 tablespoons honey mustard
Preheat the oven to 350 degrees F (175 degrees C).
Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.
Organic Pastured Fresh Ham Recipe With An Apricot Honey Glaze
This year for Easter I made a fresh ham. I have to say, I was super happy with the finished product. I think it is important to note, that fresh ham tastes completely different the ham that has already been cured and baked. This ham is not as salty as cured ham and it really has a great texture to it! When purchasing a ham, try to locate a local farmer that has pastured ham. Be sure the skin is still on the ham, as that offers so much flavor and texture to the final product. Make sure the ham is uncured. If you like your ham salty, you can always brine your ham. For this recipe, I did not brine the ham and it was absolutely wonderful. Follow these simple steps and you will have the most wonderful and flavorful ham that you have ever tasted!
Apricot & Apple Glazed Gammon
As a teenager, the thought of Gammon repulsed me. Yes, I know that’s a strong word to use but it’s the truth. I hated the way the cold (this is the way my family served it), pink meat was covered in a sweet layer of jelly with pieces of pineapple and cherry in it. I’ve said before that (when I was younger) I hated meat with anything sweet and Gammon was the personification of that hatred. Nobody ever understood how much I disliked Gammon but they left me alone, saying that it was my loss. I was happy to indulge in the turkey and stuffing.
Fast forward a few years and I still can’t stand the shop-bought, ready-cooked gammon with the layer of jelly and fruits studded onto it but gammon I’ve cooked myself, with a glaze that I lovingly made myself, I can eat kilo’s of. If you are one of the people who buys a ready-made (overpriced) gammon each year, I urge you to try this instead. I know it’s more effort and it might take some time but believe me, no ready-cooked gammon can ever, and I mean ever, come close to this gammon.
I know that traditionally gammon is boiled and this is to rid it of it’s saltiness but I am terribly lazy and I decided to follow the roasting instructions on the back of my gammon (I bought an uncooked, de-boned, smoked gammon from Woolies). I decided to roast the gammon with carrots, onions, apple slices and some apple juice for just over an hour and then covered it in the delicious glaze. If you wish, you can boil your gammon for the same amount of time with the same aromatics, just cover with plenty of water. The apricot preserves and apple juice create the most delicious sweet and sticky glaze which compliments the salty, smoky gammon just perfectly. Serve this as part of your Christmas feast and I promise you, your family will sing your praises. And should you have any left-overs, I have two fabulous ideas using them coming up tomorrow so don’t forget to pop in and have a look!
Most helpful positive review
Most helpful critical review
this one I am! I used a regular bone in ham, not a spiral cut. I also decided to use my crock pot. I put a small bit (about 5 oz) of soda (I used Diet Sierra Mist) so it would not cook to the bottom. I poked the ham all over and would from time to time using a baster, put the juice into the ham. I used more than what was called for as far as the apricot jam (preserves)
probably close to doubled it. I also added about 1/4 to 1/3 cup of honey and about 1/2 teaspoon of ground cloves. I cooked it on high for about four hours, but it was done before that (but did not dry out at all). My entire family loved it, my kids too
About CROCKPOT APRICOT GLAZED HAM (BATES)
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Apricot Glazed Smoked Baked Ham
I believe everyone loves this time of the year and associates it with Christmas pudding, cookies, roast turkey and mulled wine. Don’t you just love the smell of freshly cooked smoked ham and scrambled eggs in the morning on the Christmas day? This succulent apricot glazed smoked baked ham will simply melt in your mouth. Its fruity, sweet and woody flavours make it one of the people’s favourite festive food.
It’s perfect for breakfast with scrambled eggs or on its own, as a snack or with a salad.
Must try: Caribbean Chicken With Rice And Peas
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Preheat oven to 200°C. / Fan 180°C / Gas 6. Remove joint from packaging and sprinkle salt and pepper all over it. Then place on a foil lined baking tray and place 3 sprigs rosemary on the top (leaving 1 for garnishing). Lightly cover the gammon with foil. Cook in the centre of the oven for 2 hours.
Remove joint from oven, remove foil and carefully pour away any excess cooking juices. Pour glaze over gammon and return to the oven for a further 30 mins or until it’s crispy on the top.
Remove from oven and allow joint to rest for 5-10 mins before carving. Garnish with the remaining rosemary. Bon Appetit!
Ratings & Reviews
I followed the directions to a tee and it’s amazing. Once it was done cooking, we removed the pork and let it rest. I poured the sauce into a pan and added a corn starch slurry to thicken it up a bi t. It thickens nicely to a loose gravy. Pork was tender. Sauce was sweet. Great recipe.
Tender and Juicy!
My wife loved this recipe and said "it's my most favorite dish you ever made!" It was SO easy, just toss everything into the crockpot before work and dinner is ready when you get home. I whipped up so me mashed potatoes and fresh green beans. Had some left over for lunch the next day. The pork was juicy, tender and just fell apart when I cut it. Would love to make it again with some other herbs and spices. This particular recipe flavor tasted like sweet and sour pork to me. Some white rice and broccoli with red and green bell peppers would work nicely.
Excellent Pork Roast
A pork loin isn't always the easiest dish to make. It can come out dry and tasteless. However, this recipe is an excellent baseline to a great meal. I did make one change - I used Polanders Apricot sp read because it doesn't have the added sugar which I'm trying to cut from my diet. I made a gravy type glaze for the meat by adding cornstarch and served this with mashed potatoes and carrots. I was raved which is what I crave.
Slow-Cooked Apricot Glazed Pork Roast
I have made this several times. It works very well with peach preserves. It is also very good to slice in thin slices with an electric knife to serve as sliders topped with cole slaw.
Slow-Cooked Apricot Glazed Pork Roast
I have made this one several times and it has always been wonderful. Half way through the slow cooking process I add carrots and celery. Its the best when the pork falls apart from being so tender.
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Apricot and mustard glazed ham
Can you believe that up until a year ago I had never cooked a glazed ham? I didn&rsquot grow up having ham at Christmas time so the idea was a bit foreign to me until I finally decided to give it a go last year. After enjoying the ham on Boxing Day and the leftovers for many days after I was hooked! It really is an easy way to create something that looks stunning on a festive table and will happily feed a crowd. I guess I was put off by the idea of having a ham boiling on the stove for several hours taking up valuable real estate on the busiest cooking day of the year.
But then I realised I could cook my gammon in record time in my pressure cooker (Tefal Cook4Me) so problem solved! The are a few stages to cooking a gammon (dry-salted leg of ham) as in the UK it needs to be boiled first then scored and glazed. It is also a good idea to rinse and soak the gammon in water for a couple of hours to get rid of some of the salt.
When it comes to meat and poultry, like the Christmas turkey for instance, I rely heavily on my trusty Thermapen to cook to perfection and leave the guess-work behind. Thermapen gives accurate temperature reading in just three seconds and the backlit display senses varying light levels. It has become an indispensible kitchen gadget that gets regular use in both sweet and savoury recipes.
As for glazing the ham, the choices are endless. A combination of sweet and tangy /spicy usually works a treat &ndash anything from mango and chilli to lime and sherry. I chose apricot and mustard simply because I had a jar of apricot jam that needed to be used. Add grainy mustard, a little vinegar, pinch of chilli powder and a splash of brandy to create a simple glaze that will balance the salty ham with a touch of sweetness and make it a real centrepiece with glorious shine.
Carve at the table and serve warm or cold &ndash leftovers are great in sandwiches or in soup. My festive tableware comes from Anthropologie by the way &ndash I usually refresh our (mismatched) collection every Christmas when the sales start. I would like to thank the Market Porter for supplying the delicious horseshoe gammon used in the recipe.
Ham is perfect to make for the holidays because it’s easy, feeds a lot of people and it’s pretty hard to mess up. Leftovers can be used to make this Leftover Ham Bone Soup with Potatoes and Cabbage, Pressure Cooker Split Pea Soup with Ham and 16 Bean Soup with Ham and Kale.
This recipe was ever so slightly adapted from the cookbook How To Celebrate Everything. An adorable book filled with recipes for Holidays, Family Dinners, Birthday Rituals and everything in between.
Leftover ham is always great in soups, omelets, beans, and fried rice. Really just about anything you want to add flavor to. Since pre-sliced hams are sold fully cooked, all you have to do is warm it through in the oven for about 10 to 12 minutes per pound. If your ham comes with a glaze packet, toss it out and make it with this simple glaze instead. It will taste much better than the questionable ingredients in the packet that comes with the ham.